Crispy Shredded Potatoes with Spanakopita Topping
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potatoes and press gently into a single layer. Cook, undisturbed, until crispy on one side, about 12 minutes. Remove to a clean plate and flip. Add 1 tablespoon oil to the pan and transfer the potatoes back to the pan, uncooked-side down. Cook, undisturbed, until crispy on the other side, 10 to 12 minutes more. Sprinkle with salt.Advertisement
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
Serve the spinach mixture on the potato rösti.
2 fat, 1 1/2 starch, 1 medium-fat protein, 1 vegetable